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Spaghetti squash gratin with tomato sauce https://www.metro.ca/userfiles/image/recipes/Gratin-courge-spaghetti-sauce-tomate-4771.jpg PT10M PT30M PT40M
Cut the spaghetti squash in half lengthwise. Remove the seeds and strings. Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes. When cooked, remove the flesh with a fork. In a bowl, place the cooked flesh and keep the squash shell. In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash. Put the flesh back into the shell and cover with tomato sauce. Tomato sauce In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes. Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes. Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes. Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend. Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.
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0.500 spaghetti squash 1 tsp. (15 mL) butter 1 tsp. (15 mL) olive oil 2 tsp. (30 mL) chopped shallot 1 garlic clove,chopped 1 fresh tarragon sprig, chopped tomato sauce 2 tsp. (30 mL) olive oil 0.500 onion, chopped 960 ml tomatoes 2 garlic cloves, chopped 2 tsp. (10 mL) oregano 2 dried basil 2 tsp. (10 mL) sugar 1 tsp. (15 mL) cornstarch 3 tsp. (45 mL) water Salt and pepper to taste sufficient quantity, grated Parmesan
Spaghetti squash gratin with tomato sauce

Spaghetti squash gratin with tomato sauce

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  • Gluten-free
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 0.500
    spaghetti squash
  • 1 tsp.
    (15 mL)
    butter
  • 1 tsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    750 ml - 1 l SELECTED VARIETIES


  • 2 tsp.
    (30 mL)
    chopped shallot
  • 1
    garlic clove,chopped
  • 1
    fresh tarragon sprig, chopped

  • tomato sauce
  • 2 tsp.
    (30 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 0.500
    onion, chopped
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    DU BRETON ORGANIC PORK SAUSAGES

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    400 g, SELECTED VARIETIES


    AUTHENTIC SAUSAGES

    AUTHENTIC SAUSAGES

    $3.49 /lb

    SELECTED VARIETIES 7.69/kg


    REA SAUSAGES

    REA SAUSAGES

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    FROZEN, 900 G SELECTED VARIETIES


    BUTTERBALL TURKEY FRANKS

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    450 G


    GREENFIELD WIENERS OR SMOKED SAUSAGES

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    STORE MADE MEATBALLS OR MEATLOAF HOMESTYLE

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    $5.99 /lb

    Selected varieties 13.21/kg


  • 960 ml
    tomatoes
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    HEIRLOOM TOMATOES

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    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg


    MELANGE TOMATOES

    MELANGE TOMATOES

    $3.49 ea.

    283 g PRODUCT OF ONTARIO


    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

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    SELECTED VARIETIES


    EXTRA LARGE BEEFSTEAK TOMATOES

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    PRODUCT OF ONTARIO 3.95/kg


  • 2
    garlic cloves, chopped
  • 2 tsp.
    (10 mL)
    oregano
  • 2
    dried basil
  • 2 tsp.
    (10 mL)
    sugar
  • 1 tsp.
    (15 mL)
    cornstarch
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  • 3 tsp.
    (45 mL)
    water

  • Salt and pepper to taste

  • sufficient quantity, grated Parmesan
Imprimer ma sélection

Preparation

Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.

Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.

When cooked, remove the flesh with a fork.

In a bowl, place the cooked flesh and keep the squash shell.

In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.

Put the flesh back into the shell and cover with tomato sauce.

Tomato sauce

In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.

Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.

Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.

Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.

Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.

Source : Metro

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